Document Type : Research Paper
Author
College of Agriculture , University of Basrah
Abstract
The purpose of this article is to rank potential methods for extending the shelf life of Arabic bread. The majority popular kind of bread consumed in world is Arabic bread (AB). It is made from wheat flour which is regarded as having little nutritional value, the phonels and moisture were assessed. This investigation looked at the shelf life of arabic bread that was kept at 25 ºC for three days, using two levels of olive leaf extract 4and 8%, at the end of the three-day storage period, The findings showed that the yeast-mold counts in control rose to 5.77 log CFU/g, However those that contain 8% OLWE showed lower value was 3.47 log cfu/g).beside the total bacteria in control rose to 5.95log cfu/g, while those containing 8% OLWE showed lower value than 3 was 2 log cfu/g), the OLWEs had a favorable impact on the wheat loaves' microbiological shelf life when they were kept at 25 °C.
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